1/2 cup butter
2 tbsp. chopped parsley
2 tbsp. minced fresh chives
1 tbsp. fresh thyme
2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
4 chicken breast halves
1 cup chopped or sliced mushrooms
1/4 cup chopped green onions
2 tbsp. all-purpose flour
1 (10 3/4 oz.) can chicken broth, undiluted
1/2 c. white wine

Combine first 7 ingredients; mix well. Loosen skin on chicken. Spread 2 tablespoons butter mixture under skin of each piece. Arrange chicken in a 13 x 9 x 2 inch baking pan or casserole.

Bake, uncovered, at 375°F for 50-60 minutes, basting occasionally with pan drippings. Remove chicken to serving platter, reserving 2 tablespoons drippings.

Sauté mushrooms and green onions in pan drippings. Add flour, stirring until combined. Cook 1 minute. Gradually add chicken broth and wine, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Serve with chicken breast.

Serves 4.